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A quick and easy Southern-style coleslaw with a bright, tangy vinegar dressing, no mayo needed. Ready in 10 minutes, this slaw features shredded cabbage and carrots tossed in a flavorful apple cider vinegar-based dressing with celery seed and dry mustard.

  • Total Time: 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sugar or alternative sweetener (mix half sugar and half Stevia blend to lower calories and carbs)
  • 2 tablespoons canola oil
  • ½ teaspoon celery seeds (or caraway seeds)
  • ¼ teaspoon dry mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 5 cups shredded coleslaw mix (use a 14-ounce bag, or combine 4 cups shredded green and red cabbage with 1 cup shredded carrot)

Instructions

  1. Shred green and red cabbage and carrots (or use a 14‑ounce pre-packaged coleslaw mix).
  2. Combine apple cider vinegar, sugar (or sweetener), canola oil, celery seeds, dry mustard, salt, and black pepper in a jar with a tight lid and shake until combined.
  3. Place shredded cabbage and carrots in a large bowl, pour the dressing over them, and toss gently to coat.
  4. Let the slaw rest 30 minutes to 2 hours to allow the dressing to soak in and flavors to meld.
  5. Toss the slaw again right before serving.

Notes

For best flavor, let the coleslaw rest between 30 minutes and 2 hours before serving., Leftovers keep for 3–5 days in the fridge; drain excess dressing before storing to maintain crunch., Variations include swapping vinegars, adding fresh herbs, nuts, or fruit, and using alternative sweeteners to reduce calories or carbs., Great as a side, or as a topping for pulled pork or chicken sandwiches, burgers, hot dogs, and tacos.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Cuisine: Southern

Nutrition

  • Serving Size: about 1 cup
  • Calories: Approximately 70 calories per serving
  • Fat: 4 g per serving
  • Carbohydrates: 8 g per serving
  • Protein: 2 g per serving